Designing colloidal structures for micro and macro nutrient content and release in foods

Boundary lubrication by sodium salts: A Hofmeister series effect

(2012) D.A. Garrec et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Understanding fluid gel formation and properties

(2012) David A. Garrec et al.   JOURNAL OF FOOD ENGINEERING

W1/O/W2 double emulsions stabilised by fat crystals – Formulation, stability and salt release

(2010) Sarah Frasch-Melnik et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Fat-crystal stabilised w/o emulsions for controlled salt release

(2010) Sarah Frasch-Melnik et al.   JOURNAL OF FOOD ENGINEERING

A conceptual model for fluid gel lubrication

(2010) A. Gabriele et al.   Soft Matter

Edible nanoemulsions: fabrication, properties, and functional performance

(2010) David Julian McClements   Soft Matter

The influence of phospholipids and food proteins on the size and stability of model sub-micron emulsions

(2009) John V.L. Henry et al.   FOOD HYDROCOLLOIDS

Emulsification mechanism and storage instabilities of hydrocarbon-in-water sub-micron emulsions stabilised with Tweens (20 and 80), Brij 96v and sucrose monoesters

(2009) John V.L. Henry et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Development and characterisation of tempered cocoa butter emulsions containing up to 60% water

(2009) J.E. Norton et al.   JOURNAL OF FOOD ENGINEERING

Mixed-emulsifier stabilised emulsions: Investigation of the effect of monoolein and hydrophilic silica particle mixtures on the stability against coalescence

(2008) R. Pichot et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE